"Buy wine in Gaoting and swim from me. China has a good kitchen, cooking sheep and slaughtering fat cows. " It is the Zhouyi left by Cao Zhi, a poet of the Three Kingdoms. The last two sentences of this poem can best describe the busy scene in the kitchen. The protagonist of the kitchen is the chef, and the chef must have unique skills.
There are many famous chefs in history, and their dishes are refreshing and impressive. There were many famous female chefs in ancient times, which reflected the rare equality between men and women.
Shan nationality
The chef of Duan Wenchang, the prime minister of the Tang Dynasty, was called Shanzu, a young lady with rich experience in food. She is good at choosing materials, blending taste and cooking skills. Duan Wenchang's son Duan recorded many delicacies in Youyang Zaze, most of which were left by his ancestors.
Diners are very strict about the choice of ingredients. The bamboo shoot she chose should be "the tip of the bamboo shoot must be selected, and the bamboo shoot must be simmered in three soups". In other words, she can meet her requirements after stewing bamboo shoots with vegetarian soup, broth and Shang Qing soup. Zu believes that "green vegetables should choose their core, and it cannot be done overnight." They only cook with cabbage and don't need to spend the night. The ancestors "choose mushrooms evenly, and there should be no evil." She ordered mushrooms. Color, size and quality should be consistent. Ancestors have unique views on the growth time, quality, location and use of livestock.
"Jade Frozen Chicken" is a specialty of Shan nationality. She cooked the chicken, wrapped it in tarpaulin, put it at the bottom of the well, cooled it, and then boned it to make meat. Add bone and sheep's hoof to the chicken soup, simmer for four hours, then filter with gauze, add spinach juice, put chicken into the soup, cool and solidify the chicken soup, and change knives and plates. This dish is similar to boiled chicken, but the color is more attractive and the taste is better.
Zheng Fan
Zheng of the Vatican in the Five Dynasties was also a female chef, which is a clear direction in the field of cooking. She is a nun and good at cold cutting. According to the Wangchuan Villa painted by the Tang Dynasty poet Wang Wei, Van Gogh made 20 "Wangchuan Villa samples" with glutinous rice, dried meat, meat sauce, fruits and vegetables, skilled knife workers and vegetarian materials. As we all know, Brahma "marvels at this dish, gathers mountains and rivers, and each device occupies a scene of Wangchuan Villa".
The ingenious conception and various components of the "Wangchuan Villa Sample" reflect the profound literary background and exquisite skills of the Vatican. Gu Tao, a scholar in the Northern Song Dynasty, praised Zheng in the Vatican during Shao Xiumen's period in the Qing Dynasty. "Bi Qiuni Zheng Fan, with exquisite craftsmanship, is a picture composed of fried, pickled, pickled, sauce, melon, vegetables, yellow and red variegated colors. If there are 20 people sitting, then people will install a scene.
Song Wusao
Among the dishes in Hangzhou, there are two dishes called "Song Sao Tang" and "West Lake Vinegar Fish", which are cooked by a chef named Song Wusao. She comes from Kaifeng. After Kangkang's disaster, Song Wusao moved to Lin 'an and opened a pub outside Qiantang. One day, Song Gaozong was sailing by the West Lake when he suddenly heard a cry with Kaifeng accent. The emperor was homesick, so he let the peddler Song Wu aboard. Sister-in-law Wei Song made a bowl of fish soup. The emperor was very grateful after tasting it and gave him 120 silver. Since then, "Song Xiaoyu Hall" has gained great fame in Hang Cheng, and Wusao in the Song Dynasty was also called "the master of the first generation" of Lao Yu.
"West Lake Vinegar Fish" is made of slightly salty grass carp, processed with ginger, garlic, sour vinegar, white sugar, white salt and shredded radish, and seasoned with vinegar juice. In the sixth year of Xichun, Song Xiaozong traveled westward and met Song Wu's sister-in-law. They had a good talk. Song Xiaozong saw that Mrs. Song Wu was old and loyal, so she took a nap in the shop. Sister Song made "West Lake Vinegar Fish". After tasting it, Song Xiaozong praised it: "It's delicious!" Immediately reward one hundred colorful silks. Under the praise of the emperor, "West Lake Vinegar Fish" has a long reputation.
Dong Xiaowan
Dong Xiaowan, one of the eight beauties of Qinhuai River in the late Ming Dynasty, was not only brilliant and colorful, but also superb in cooking. Nowadays, people often eat oily meat, which was originally created by Dong Xiaowan, so it is also called "Dong Meat". The pickles she pickled are yellow as wax and green as jade. All kinds of wild vegetables are made by Dong Xiaowan. They are crisp and refreshing.
"Fire meat tastes like pine and cypress, wind fish and venison, drunken clam and peach blossom, pine shrimp and dragon beard, oil snapper and sturgeon, and roast rabbit crisp chicken cake bait" Dong Xiaowan. She married Chuanjiang as a concubine. In order to cater to her husband's greasy and sweet taste, she added sour plums to caramel, so that plum and sugar were integrated, and the taste and smell were satisfied.
Yangzhou's famous scenic spots are full of delicious winter soup and crispy winter soup, which is also related to Dong Xiaowan. The article Chongchuan Lu Zhiwen in the Qing Dynasty records: "Dong Tang was made by Dong Xiaowan, the concubine of Mao." After returning to Nanjing, Sifu was anxious to add sesame seeds, maltose, pine nuts, peach kernels, roses and osmanthus into the refined powder, blend them with sesame oil, and cut them into pieces five minutes long, three minutes wide and one minute thick. This sweet food melts in the mouth, is crisp and crisp, and is deeply loved by cobblers. It is often used as a gift for relatives and friends. Over time, merchants copied them one by one and called them "East Hall".
Little beauty
Chinese dim sum is also an important part of Chinese food. During the Qianlong period of Qing Dynasty, Ren Mei grew up in Zuying Teahouse in the south of Yizheng, Jiangsu Province, and was familiar with various pastry recipes. Later, 25-year-old Xiao made a living by running a snack bar. She mixed rice flour and glutinous rice flour in half, mixed them with fruit pulp, walnut kernel, melon seed kernel, pine nuts and sesame oil, cut them into pieces with sugar, and decorated them with red, green and shredded plums to make various snacks. Delicious, diners are "full of gluttony".
Yuan Mei praised after tasting: "Little Ren Mei is good at making steamed bread, peanuts, melon seeds, cakes and other snacks, which are small and lovely, as white as snow. He also specially ordered 3000 boxes of peanuts, melon seeds, peanut cakes and melon seeds as gifts for friends in Nanjing. After tasting the cake, Xie Qikun, a political envoy from Shanxi, wrote a poem and lamented: "The city is green, the flowers are beautiful, and the surname is new. In front of Molu Road, the horses and chariots are very cold, and some people buy cakes. "After learning about this famous cupcake, Dragon ordered 2000 boxes of cupcakes to be distributed to concubines in the harem.
Xiaorenmei's cakes were designated as royal tributes, and the teahouse has been expanded into a large workshop, employing as many as 70 or 80 pastry chefs. After tasting Xiaorenmei's cakes, some people compared them with the famous HongLing cakes in the Tang Dynasty, thinking that "HongLing is rich in flavor, which shows the essence of Zhou Zhen." The poet Wu Xuan praised: "The wonderful hands are fine and even, and the shortbread is miscellaneous and refined; Since Tianxiang came to Jiangnan, this city has been called Little Ren Mei. "